t the seeds. Cut the pumpkin into large chunks. Bring
Double the recipe for pumpkin pie on Libby's large can, but use only 1 (13 ounce) can milk.
Pour into 9 x 13-inch glass pan. Sprinkle 1 package dry yellow cake mix over top of pumpkin mix. Sprinkle with chopped nuts and 1 cube margarine.
Bake at 350\u00b0 for 1 hour.
Serves 12.
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
separate bowl, mix together pumpkin pie filling and Greek yogurt
Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish.
Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans.
Drizzle butter evenly over pecans.
Bake at 350\u00b0 for 1 hour to 1 hour and 5 minutes or until golden brown.
Remove from oven, and let stand 10 minutes before serving.
Serve warm or at room temperature with Whipped Cream, if desired.
Sprinkle with nutmeg, if desired.
Preheat oven to 350. Lightly grease an 8\" square baking dish.
In a large bowl, whisk together pumpkin, sugar, evaporated milk, eggs, cinnamon, pumpkin pie spice and vanilla until smooth. Pour into prepared dish.
In medium bowl combine brown sugar, oats, walnuts, flour and cinnamon. Add melted butter and stir until combined.
Sprinkle topping evenly over pumpkin mix.
Bake for 45-50 minutes or until center is set and topping is golden brown.
Serve warm with whipped cream and cinnamon if desired.
ou can save half the recipe for muffins or a second loaf
ash the outside of the pumpkin.
Remove the stem and
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
ight. Set aside. Combine the pumpkin puree, buttermilk, and vanilla in
For the pie: Mix together eggs, vanilla, pumpkin, brown sugar and seasoning mix. In saucepan, mix evaporated milk, half and half, and granulated sugar. Cook over low heat until sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake at 425\u00b0F for 15 minutes. Lower heat to 350\u00b0F and cook 25 minutes. Store in refrigerator.
For the seasoning: Combine all ingredients. Store in airtight container for use in other baking. Makes about 3/4 cup.
For Cranberry Butter.
Pour boiling
FOR APPLE LAYER:
Combine apples,
Line bottom of a 9 x 11 inch pan with wax paper.
Mix pumpkin, milk, sugar, cinnamon and eggs; mix well and pour into bottom of prepared pan.
sprinkle dry cake mix over pumpkin mixture, covering completely.
Put nuts evenly over dry mixture. Pour butter over all and bake at 350\u00b0 for 50-60 minutes.
Invert onto tray.
Remove wax paper.
Make sure crisp is cool before frosting.
Prepare pumpkin by following the directions on the can. Pour mixture into a lightly greased 9 x 13 pan. Sprinkle 3/4 of the dry cake mix over pumpkin mixture. Slice butter over top of cake mix and sprinkle with nuts. Bake at 425\u00b0 for 15 minutes. Reduce heat to 350\u00b0 and bake for an additional 30 minutes.
Mix pumpkin, milk, sugar, eggs and cinnamon.
Line a 9 x 13-inch baking pan with wax paper.
Pour pumpkin mix in pan.
Pour dry cake mix over pumpkin mix.
Sprinkle nuts over cake mix.
Pour melted margarine over top.
Bake at 325\u00b0 for 50 to 55 minutes. Cool.
Spread with frosting mix.
Preheat oven to 350 degrees F (175 degrees C). Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9x13 inch baking pan.
In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
Bake at 350 degrees F (175 degrees C) for 55 minutes.
Spread a layer of mincemeat in the bottom of an unbaked pie crust.
Finish filling with pumpkin pie filling.
Bake as for pumpkin pie.
Serve warm with ice cream.
mooth.
Chill in refrigerator for 30 minutes.
Spoon into
/2 cup of the crisp topping into a medium mixing